A Guide On Choosing The Best Fryer Machine

For a time I operated in a corner store as a clerk and cook and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.

Naturally the chicken doesn't begin damaged. It comes delivered frozen in big cardboard boxes. Prior to the chicken is prepared for the cooking part it must be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a vat of tenderising, salted water to soak for several hours in a cooled area. It is once again rinsed and kept cold, up until required for cooking.

When needed for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than carefully put in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and completing with the thin bony pieces. This provides the thick meaty pieces more time to prepare. They get the hottest oil in the pot to start the cooking procedure. The deep fryer is on a timer and part method through the cooking procedure the timer triggers an alarm which informs you that it's time to stir the chicken, so it gets all sides cooked uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks until completion of cooking cycle alarm goes off. Then the pot elevator will automatically raise the cooking basket from the hot oil, enabling the chicken to drip off the excess oil.

They then can be carefully decreased in hands full, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering requirements to take place.

The heat on the oil is switched off, so the oil can cool down enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to allow the oil to drain down into the filtering drawer. When the oil has actually drained pipes the empty oil tank is brushed, including the heating coil element, to eliminate anything staying with their surface areas. A pump is switched on which flows the oil consistently through the filter. The filtering can occur for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has become lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has actually been closed. The heating component is switched on and the oil is brought back up to cooking temperature. The unpleasant part is digging the sludge at the bottom of the filter drawer. Then the cleaned filter is cleaned with an unique powder, put back in its place under the fryer pot, and all is prepared to go again.

When filling the food into the cooking basket, yes the fryer does most of the cooking for you however enjoy out for the hot oil. Even wearing rubber gloves will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food near to the oil prior to you drop it in. That way the splash is truly little, and does not jump up to fry your wrist.

Delighted cooking. Cook, but don't be cooked.


The pot elevator will instantly raise the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.

The heat on the oil is turned off, so the here oil can cool down enough to work with. When the oil has drained the empty oil reservoir is brushed, including the heating coil component, to remove anything sticking to their surfaces. When the oil has become lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has actually been closed. Even using rubber gloves won't stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil.

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